Tortello al  Rosso

1 tbsp water

6 cups (1.5 L) baby spinach

1 cup ricotta

1 cup grated parmesan

salt and freshly ground pepper

4 sheets pasta

2 egg yolks (optional)

2 cups tomato sauce (see Easy Tomato Pasta Sauce in the Mains-Pasta section)

1/4 cup Parmesan cheese

Heat 1 tbsp of water in a medium pot on high heat.  Add spinach and cook just until wilted. Drain and squeeze out any water. Coarsely chop. Mix with ricotta and 1 cup of grated Parmesan and season with salt and pepper. If adding egg yolks, add now.  Over low-medium heat, heat the spinach mixture for 5 minutes.

Place cooked pasta sheet on plate, in middle, add spinach mixture and fold over.  Drizzle tomato sauce over and sprinkle with Parmesan.  Repeat with remaining pasta and serve.